Here’s a very simple but delicious take on Duck a L’Orange for Christmas.
Easy for large numbers, these roasted duck breasts, paired with a crisp salad of shaved fennel, crunchy toasted walnuts, peppery rocket and warm orange slices, strike a perfect balance of rich succulent flesh and fresh crunch to cut through it.
Throw in another salad and steamed baby potatoes tossed in reserved duck fat and you’re done.
Rosie
DUCK BREASTS WITH ORANGE AND FENNEL
Serves 10
10 duck breasts
Salt and pepper
5 oranges
3 heads fennel, trimmed and finely sliced on a mandolin
200 gm rocket leaves, washed and spun dry
75 gm walnuts, toasted and roughly chopped
Preheat oven to 180°C. Line a baking dish with baking paper.
Trim duck and score the skin at ½ cm intervals across the breast being mindful not to cut through to the flesh. Rub with salt and pepper.
Peel the oranges and slice ½ cm thick. Place orange slices over the base of the prepared baking dish.
Heat one or two frying pans and fry the duck breasts skin side down until golden brown. Place them, skin side up, on top of the orange slices in the baking dish.
Place in pre-heated oven and bake for 8-9 minutes. Remove from the oven and allow to rest in a warm place for 5 minutes before serving.
Place the sliced fennel, orange zest, rocket leaves and half the chopped walnuts in a bowl and toss through with enough salad dressing to coat. Season.
Salad Dressing
1 tablespoon orange zest
70 ml fresh orange juice
35 ml good quality balsamic vinegar
15 ml good quality white wine vinegar
140 ml walnut oil
Salt and pepper
Mix together all ingredients except the oil. Whisk in the oil drop by drop until you have a well emulsified salad dressing. Left over dressing will keep in the fridge for up to 1 week.
To Serve
Divide the dressed salad between 10 dinner plates or transfer it to one large serving platter. Place a few slices of the warm oranges on the plate/s. Slice the duck breasts and arrange on top. Drizzle with a little more of the salad dressing. Scatter with remaining chopped walnuts.